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mac and cheese muffins topped with breadcrumbs on speckled plate.
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5 from 3 votes

Mac and Cheese Muffins

These Mac and Cheese Muffins are crispy on the outside, creamy and cheesy on the inside, and downright addictive. Perfectly portioned for easy serving, they’re a fun and impressive twist on the classic Thanksgiving side that’s guaranteed to steal the spotlight.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, Side Dish, Snack
Diet: Vegetarian
Servings: 12
Calories: 204kcal
Author: Courtney Paige

Equipment

  • sauce pan
  • Whisk
  • skillet
  • Measuring cups and spoons
  • Mixing Bowl
  • muffin pan
  • Cookie scoop

Ingredients

  • 1 ¼ cup uncooked elbow noodles
  • 3 tbsp butter unsalted
  • 3 tbsp all purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/4 tsp black pepper
  • 1 cup Milk 2% or whole
  • 1 cup sharp cheddar cheese shredded
  • 1 cup white cheddar cheese shredded
  • 1/4 cup parmesan
  • 1 egg
  • ½ cup cottage cheese 4% whole milk fat

Bread Crumb Topping

  • 1 tsp olive oil
  • 1/2 cup panko breadcrumbs
  • 1/4 cup Ritz crackers crushed
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/4 tsp black pepper
  • pinch Salt

Instructions

  • Heat a sauce pot with water and bring to a boil. When the water is boiling, add the elbow macaroni noodles and cook them 1 minute less than the box says to. Strain the noodles and put them into a large mixing bowl. Set aside.
  • In the same sauce pot, heat to medium low heat. Add the butter and flour. Melt butter and whisk so a roux forms. Add the seasonings, continue to stir. Once a paste forms, pour in the milk and continue whisking.
    creamy mac and cheese muffin sauce in large sauce pot.
  • When the roux has thickened, add all of the shredded cheese. Whisk until it’s dissolved. Remove from heat.
  • Preheat the oven to 350F. Pour the cheese into the large bowl with the cooked noodles, along with the egg and cottage cheese. **we do not want the egg to cook with the hot cheese mixture. Cool it slightly before pouring.
    ingredients for mac and cheese muffin in glass mixing bowl.
  • Mix all together until creamy mac and cheese has formed. Spray a muffin tray with nonstick cooking spray and use a cookie scoop to distribute mac and cheese into each.
  • Heat a small skillet to medium-low heat. Add all of the breadcrumb topping into the skillet and toss together until lightly toasted. Watch it carefully as it can burn quickly.
    toasted bread crumbs in black skillet with wooden spoon in pan.
  • Use a spoon to scoop the toasted breadcrumbs onto each mac and cheese top. Bake for 18-22 minutes until the edges of each cup have formed and the bread crumbs are golden brown.
    mac and cheese muffins in gray muffin tin topped with bread crumbs.
  • Allow to cool slightly before removing (its hot cheese, it needs a second to form)! Enjoy warm!!

Video

Notes

If your muffin pan is not non-stick, I would use muffin liners or silicone cups. I’ve only tested with my slick Caraway muffin pan and every time they’ve come out NO issues. You’ll know what’s best with your muffin pan. 
NOT ALL CHEESE IS CREATED EQUAL. You need to have 3 strongly flavorful cheeses (like sharp cheddar, aged gouda, flavored sharp cheddar / parmesan) instead of softer cheeses like havarti, American, or Colby jack. I tested with these milder cheese and the result was very bland.
Store in an airtight container for 3-4 days. Reheat in the microwave for 60-90 seconds until warm throughout.

Nutrition

Serving: 1muffin | Calories: 204kcal | Carbohydrates: 15g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Monounsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 262mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g